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Kitchen Notebook

October 16, 2017

Honey Sriracha Sticky Tofu

20 Mins

Serves 2

 


  • 14 oz Tofu
  • 1 Garlic Clove, minced
  • 1 oz Sriracha
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Honey or Agave
  • 1 Tbsp Rice Wine Vinegar
  • 2 Tbsp Potato or Corn Starch for dusting
  • 2 Tbsp vegetable oil or other neutral oil

 

 

Drain tofu and pat dry with a paper towel. The drier the better. Cut tofu into 1-inch cubes.

 

Whisk garlic, sriracha, soy sauce, honey or agave and rice vinegar in a bowl and set aside.

Add tofu to a medium bowl and toss with corn starch to coat.

Heat oil in a large pan. When oil is hot but not smoking, add tofu cubes and fry on all sides without disturbing, for about 4 minutes. Add sauce and carefully stir to coat. Cook for a couple more minutes and then serve and sprinkle with sesame seeds if you have on hand.


20 Mins Veg

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20 Mins Veg


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